September 12, 2011

Bobby Flay's Grilled Flat Bread

I discovered this amazing recipe this past summer at a friend's bbq. I was immediately addicted, and now anytime we fire up the grill I am sure to have this dough ready to go. The topping choices are limitless and it's fun to experiment with new flavors.

Grilled Flat Bread (by Bobby Flay), makes 4 flat breads

1 1/2 cups warm water
1/2 tsp dry yeast
4 cups all-purpose flour
1/2 tsp salt
2 Tbsp oil

1. Mix water and yeast and let stand 15 minutes. Gradually pour in 2 cups of the flour and incorporate. Mix for about 1 minute to form a sponge. Let stand, covered for at least 1 hour. Then add the salt and oil, mix together, then add flour 1/2 cup at a time while kneading to form a dough. (You may need more or less than 4 cups) Knead until smooth. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. I place the dough in the fridge for this.
2. Divide dough into 4 balls, let rise again for 1/2 hour and roll out. Preheat grill. Flatten the dough, brush liberally with olive oil and throw on the grill. Grill on one side until golden brown, then turn over and grill on the other side.

Note: I've shortened the rising times before when I was in a hurry and the bread turned out fine. The flavor wasn't quite the same, but it was still delicious!

I put the toppings on while the second side is grilling and let the flat bread cook until the cheese is melted  (make sure the bottom doesn't burn).

Our favorite topping combos:

Combo #1
Mozzarella cheese
Tomato slices
Fresh Basil
Kosher salt
Black pepper

Combo #2
Sliced grilled chicken
Parmesan/Mozzarella cheese
Fresh Basil
Kosher salt
Black pepper

Come up with your own too! I think a bbq chicken topping would be awesome!

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